This is a sponsored post. Kewpie USA was kind enough to send me a box of mayonnaise and some salad dressings and this was one of the dishes that I’ve prepared with their products. If you haven’t heard of Kewpie before, it’s well known for it’s mayonnaise, which is richer and creamier than it’s American counterparts. They also make great salad dressings, one of my favorites being the sesame one. Give them a try if you want to add some Japanese flavor to your food!
Mentaiko Pasta without Cream （明太子パスタクリーム無し）
I like mentaiko pasta （明太子パスタ）and how it’s often made with cream and butter. Making it a really rich and decadent dish.
But, I think I get enough cream in my diet from all the ice cream I make and wanted to eat a creamless version of this dish.
So in my search for something creamy and on the lighter side, I found this combination did the trick!
Whole milk and butter keep the sauce rich, but not overly heavy like a cream based sauce.
The mentaiko eggs keep everything nice and savory while the light soy sauce adds depth.
The other secret ingredients are:
- Sugar which balances out the saltiness of the eggs and sauce
- Kewpie mayonnaise for additional complexity
I wanted to try making this with fresh spaghetti and that paired with the sauce was a magic.✨
The noodles came out very light and slightly chewy.
The only things that I think could be improved for the pasta are the density and chewyness of the spaghetti.
I’ve yet to find a fresh pasta recipe where the noodles come out really really chewy.
I had really chewy, dense noodles in Italy and haven’t been able to replicate that texture yet at home.
I’m thinking I need to increase the semolina ratio. But not sure. Any thoughts?
I’ll need to do some research!